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Food and Foodways is a refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on the role food plays in human relations, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally. Because food is a pervasive social phenomenon, it cannot be approached by any one discipline. We encourage articles that engage dialogue, debate, and exchange across disciplines. Food and Foodways publishes work by anthropologists, biologists, economists, ethnobotanists, historians, literary critics, nutritionists, psychologists, sociologists, and others who use food as a lens of analysis. We also seek review essays or short topical pieces that are provocative and problematic in nature.Peer Review Policy:All research articles in this journal have undergone rigorous peer review, based on initial editor screening and anonymous refereeing by three anonymous referees.Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

• Physical properties and structure of food and how this relates to sensory perception and human health
• Biochemical and physiological actions of food components
• Interactions between foods, gut microbiota and human physiology
• Nutritional and biological evaluation of food
• Clinical and population studies using food or food components
• Development of biomarkers of food intake and effects on human health
• We also welcome systematic reviews and meta-analyses of existing studies in the literature, provided these are objective and scientifically valid

• Chemistry and physics of food components and digestion processes
• Relationship between the physical properties/structure of food and nutrition and human health - for example, impact of food matrix or processing on nutrient release and uptake
• Molecular properties and physiological effects of food components (nutrients, fibres, essential micronutrients, phytochemicals, bioactives, food substitutes, novel ingredients, allergens, flavours and fragrances)
• Nutritional and health effects of food including bioavailability and metabolism assessment of food components (nutrients, micronutrients and other microconstituents)
• Efficacy and mechanisms of food constituents in the body - including biomarkers of intakes, exposure and effects
• Impacts of foods/food components on gut microorganisms and human physiology - For example impact of fermented foods
• Role of nutrition and diet in human disease prevention and development
• Cellular and molecular effects/mechanisms of food/food components

The Food and Nutrition Bulletin (FNB) is a peer-reviewed, academic journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation. The Journal is one of the leading resources used by researchers, academics, nutrition policy makers and planners in over 125 countries to obtain the most current research and policy information related to nutrition in developing countries. The FNB publishes articles by researchers from around the world that explore critical nutrition issues and potential solutions that developing countries including undernutrition, malnutrition, nutrient bioavailability, food safety, to name a few. This journal is a member of the Committee on Publication Ethics (COPE).

The relevant parasites include protozoa, nematodes, cestodes and trematodes which are transmitted by food or water and capable of infecting humans. Pertinent food includes products of animal or plant origin which are domestic or wild, and consumed by humans. Animals and plants from both terrestrial and aquatic sources are included, as well as studies related to potable and other types of water which serve to harbor, perpetuate or disseminate food and waterborne parasites.

Studies dealing with prevalence, transmission, epidemiology, risk assessment and mitigation, including control measures and test methodologies for parasites in food and water are of particular interest.

Evidence of the emergence of such parasites and interactions among domestic animals, wildlife and humans are of interest. The impact of parasites on the health and welfare of humans is viewed as very important and within scope of the journal. Manuscripts with scientifically generated information on associations between food and waterborne parasitic diseases and lifestyle, culture and economies are also welcome. Studies involving animal experiments must meet the International Guiding Principles for Biomedical Research Involving Animals as issued by the Council for International Organizations of Medical Sciences.

The primary form of publication in the journal is a full-length paper describing scientifically-sound original research studies. Less than full-length publications include Brief Communications of original research findings, and Investigative Reports describing studies of unique single cases or widespread outbreaks. Review articles on specific high profile topics, emerging or strategic issues may be solicited for publication, but requests for such submissions may also be made. Topical review articles based on keynote presentations at conferences or workshops will be considered.

Foodborne Pathogens and Disease is a peer-reviewed, international journal publishing original articles and short communications on research and diseases caused by foodborne pathogens. The Journal includes timely reviews and special reports on topics such as agroterrorism and the safety of organically grown and genetically modified foods. Coverage includes: • Emerging pathogens • Emergence of drug resistance • Methods and technology for rapid and accurate detection • Strategies to destroy or control foodborne pathogens • Novel strategies for the prevention and control of plant and animal diseases that impact food safety • Biosecurity issues and the implications of new regulatory guidelines • Impact of changing lifestyles and consumer demands on food safety.

Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: ? manuscripts regarding research proposals and research ideas will be particularly welcomed ? electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material ? we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds

Foot & Ankle International, the official publication of the American Orthopaedic Foot & Ankle Society® (AOFAS®), is a monthly medical journal that emphasizes surgical and medical management as well as basic clinical research related to foot and ankle problems. In circulation since 1980, FAI offers peer-reviewed articles emphasizing surgical and medical management as well as basic clinical research related to foot and ankle problems. The journal focuses on the following areas of interest: surgery, wound care, bone healing, pain management, in-office orthotic systems, diabetes and sports medicine.

Foot and Ankle Clinics updates you on the latest trends in orthopedic patient management, keeps you up to date on the newest surgical advances, and provides a sound basis for choosing treatment options. Published four times a year—in March, June, September, and December—each issue focuses on a single topic in foot and ankle surgery, from fractures, dislocations, sprains, and amputations, through arthritis, nerve disorders, and congenital deformities. Foot and Ankle Clinics has been edited by Mark S. Myerson, one of the world's foremost experts on foot and ankle reconstruction and injury, since 1995.